The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-06-15
RECIPES.

Ginger Snaps.-0ne cup sugar, one cup
molasses, one cup butter, one tablespoon
ginger, one teaspoon soda dissolved in a
little water and as much flour as can be
stirred in. Pinch off pieces as large as a
good sized marble, roll in the hands. fatten
slightly and place in the tin, leaving room
for them to spread. Bake in q moderate
oven and watch closely. as they burn
easily. Leave in the tin until cool enough
to snap.
Prune Pudding delicious prune pud-
ding is made by stewing pound of prunes
until they are soft, remove the stones and
sugar to your taste, and whites of three
eggs beaten to a stiff froth. Make a put
paste for the bottom of pudding dish.
After beating the eggs and prunes together
till they are thoroughly mixed, spread
them on the crust. Bake for half an hour,
or until you are sure the crust is done.
Strawberry Layer Cake.-C1t turks
head" sponge cake into thin rounds,
all across; spread each slice with
peach or apricot marmalade, place layer
of strawberries on each and pour over
some hot syrup made of either apricot or
fresh strawberry juice, sweetened, with
little butter to give it richness. The
sauce shold be very hot.
In Pineapple Time. After preparing the
fruit for the table, dividing it by tearing
il out from the stalk, not cutting through
the core. delicious drink may be made
from the rinds according TO 8 much tray
eled correspondent. After pairing it, you
should place the riDd in an open dish,
with pint (or more according to the size
of the piBe) of water and one cup Of brown
sugar. Let il remain in the sunshine till
efferyeseent, then strain and bottle.
Cream Sherbet-One quart cream, three
eggs, one tablespoonful Orange-hoTeT
water and six ounces pulverizsd sugar.
| Take the yelks OF the eggs, beat them land
mix them with the cream, adding the or.
ange.hOwer water. Pat the mixture over
gentle FIRE, and as soon as it commence;
to thicken remove it, pour it out and stil
| in the sugar. Then set it aside and when
cool freeze the same as ice cream.
French Beans Saute.-For this purpose
the beans must be chosen small and young
as they are to be cooked whole. Pick, anC
put them in plenty of boiling water with {
| pinch of salt, boil in an uncovered sauce
pan until tender; drain them, put then
back into the stewpan and toss them over {
brisk fire in the proportion of two ounce
| of butter TO one pound of beans, a pinch o
salt and few drops of lemon juice. WheI
sll are mixed, turn into a hot vegetabl,
| dish, and serve.
Cabinet Pudding with Jelly Sauce
Pick over very carefully one-quarter of
| pound of dried currants wash them in tn
colaDder with plenty of cold water, AM
dry them on a clean towel. Slice som
stale bread. Butter plain pudding mold
| put the bread and currants into il in al
teri ate layers, and pour over them a Gus
tsrd. Set the mold containing the puddin
in saucepan half full of boiling water
cover the saucepan and let the puddIn
steam an hour.
Orange Sherbet-Twelve oranges, tw
lemons, one pint of water, one pound O
loaf sugar and one tablespoonful OF gels
tine. Rub the rind of two of the orange
with three or four Jumps OF sugar to extrac
the zest. Let the gelatine soak for an hou
in enough cold water to cover it, then dis
solve it in half pint of boiling water Boi
the sugar and water together, and let
stand until cold. Then squeeze in tn
juice Of the oranges and lemons, stir In tn
zested Jumps until dissolved, strain tn
mixture and freeze in the ordinary way.